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Tomato and Parmesan tart

Prepare
1-2 hours
Cook
30 mins to 1 hour
Serve
Serves 4

This tomato and Parmesan tart from Saturday Kitchen makes a delicious light lunch or dinner party starter.

By Bryn Williams

From Saturday Kitchen Best Bites

Shopping list

Ingredients

For the filling

For the balsamic jelly

For the pesto

To serve

Method

  1. To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender.

  2. Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes.

  3. Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. through a fine sieve, then pour into a piping bag and place in the fridge until set.

  4. To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. through a fine sieve, pour into a piping bag and leave to set in the fridge.

  5. Put all the pesto ingredients into a blender or small food processor and blitz together.

  6. To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly.